Ingredients

  • Dehydrated sourdough starter
  • Unbleached, white flour (all purpose or bread flour) 
  • Water- if on city water supply, consider using filtered or bottled water to exclude chlorine traces which can kill your starter

Equipment 

  • kitchen scale
  • two clean containers with lids, or you may use parchment paper & a rubber band in place of a lid
  • spatula 

Directions

Day 1 –

In this first feeding we will be using slightly more water than flour. A more hydrated starter allows for the yeast and bacteria to develop faster.

Combine 5 grams dehydrated sourdough starter in a glass jar. Add 20 grams of water. Stir until the dehydrated starter is completely submerged in the water.

Allow this mixture to sit for a few minutes to absorb the water.

Next, add 10 grams of flour and stir until well mixed.

Lightly cover with your lid or parchment paper and store at room temperature for 24 hours.

 Day 2 – 

Take out 10 grams of your starter mixture and add it to a clean jar. Discard the rest into your compost pile or the trash. (DO NOT PUT IT DOWN YOUR KITCHEN SINK! It practically turns into cement.) Once your starter is thriving you can set it aside in a mason jar to use for sourdough discard recipes. 

Next, combine the 10 grams of starter with 15 grams of flour, and 15 grams of water. Mix until well combined. Cover with your lid and store at room temperature for 24 hours. 

 Day 3 –  

Today the mixture will probably look smooth and have thin & runny texture about it. You may notice some bubbles today, if you don’t, no need to fret.  

For today repeat the steps from day two.

Take out 10 grams of your starter mixture and add it to a clean jar. 

Next, combine the 10 grams of starter with 15 grams of flour, and 15 grams of water. Mix until well combined. Cover with your lid and store at room temperature for 24 hours.

 Day 4–

There isn’t likely to be many changes from yesterday. You may see some more bubbles or just start to see a few. You know the drill. Repeat the steps from day two and three once more.

Take out 10 grams of your starter mixture and add it to a clean jar. 

Next, combine the 10 grams of starter with 15 grams of flour, and 15 grams of water. Mix until well combined. Cover with your lid and store at room temperature for 24 hours. 

If you are at home to watch, about 12 hours later you will notice your starter has slightly grown. There should be many bubbles on the surface and sides of your jar.

 Day 5–

Today is the day! You should notice your starter is full of bubbles of all sizes and looks alive! Now that your starter is revived, you can increase your feeding ratios to create more starter to beginning baking!

If you do not see a lot of bubbles, skip feeding for today and follow the feeding directions from days two, three and four again tomorrow. This should be enough to get you to a lively and happy starter.

Revisit the Sourdough tab in our dropdown menu to find the recipe for the very first sourdough bread Tiffany ever made!